We (mostly my husband, actually) have been keeping the dehydrator busy in the last few weeks. The jars below are packed with the dried fruits of our harvest:
Most years we do more canning and freezing of veggies, but we have been working with a hilariously inadequate kitchen. The two-burner stove seems to do well with high heat and low heat, but we haven’t found “medium heat” on either of the burners so far.
I have managed to burn more than one meal, and I’ve undercooked some things, so we are going to give canning a pass until we get completely moved back into the house, where the stove operates on natural gas and we have cookware that’s more familiar. Our cast iron cookware – for example – is a lot more nonstick than the two pans and one skillet that came with this kitchen, and I’m not actually certain that a big water-bath or pressure canner would fit on this stove.
It’s a very good thing that we were able to bring the dehydrator with us when we shifted into the extended-stay hotel! The poor Excalibur could use a break and a good cleaning, but it still has a lot of work ahead of it in the next few days.
Last year, a lot of our tomato-based sauces started out as dehydrated tomatoes and peppers. It looks as though this year’s sauces will have the same beginning.